We were served Sailor’s Catch for our main course, which was pan-seared threadfin served with mushroom spelt risotto and naibai. Instead of sprinkling garlic, a garlic emulsion was playfully used. Not overly pungent, yet delivering the fragrant aroma. The grains used were less soft than the usual ones, but I appreciate that it was less mushy and sticky. Personally it felt like an oriental execution with the variety of mushroom and fungus.

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